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Baked Veggie Chips with Curried Yogurt Dip

 5 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 1 hr 20 min
  • Servings 4

If you'd like to substitute packaged veggie chips for your own homemade version, this easy recipe is a good place to start. Baked beets, acorn squash and eggplant taste even better with the Yoplait yogurt sauce.

Stephanie Wise Recipe by Stephanie Wise
October 20, 2014

Ingredients

Chips

Olive oil
1/2
eggplant, washed and ends removed
1/2
acorn squash, washed, halved and seeded
1
beet, peeled and washed
Salt to taste

Dip

12
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
1
tablespoon curry powder
1
tablespoon lemon juice
Salt and pepper to taste

Directions

  • 1 Heat oven to 250°F. Line 2 cookie sheets with silicone mats; lightly brush with olive oil.
  • 2 Use a mandoline slicer to slice eggplant, squash and beet into thin slices, about 1/16 inch thick. Arrange slices in single layer on cookie sheets.
  • 3 Lightly brush vegetable slices with olive oil; sprinkle with salt. Bake 1 hour, rotating halfway through, until chips are dried and slightly crunchy.
  • 4 Transfer chips to cooling rack to harden and cool.
  • 5 Meanwhile, in small bowl, stir together Dip ingredients. Serve with chips.

Expert Tips

Save the remaining veggies for a double batch of chips; you’ll just have to bake them in 2 separate batches (unless your oven can hold 4 cookie sheets at once!).

Take extra caution when using a mandoline slicer. Use a hand guard to protect your hands from the blade.

Nutrition Information

No nutrition information available for this recipe.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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